Role Description Architect will support the design, planning, and coordination of architectural projects for Kayak Ice Cream’s production facilities, retail boutiques, and hospitality partnerships. This full-time, on-site role in Koropi involves assisting with architectural drawings, layouts, and 3D models, as well as contributing to interior and exterior design solutions that reflect the brand’s identity and operational needs. The Junior Architect will collaborate with senior architects, engineers, and project managers to ensure compliance with building codes, health and safety standards, and sustainability guidelines. Daily responsibilities include preparing documentation, participating in site visits, reviewing construction progress, and helping integrate new design concepts for expansions or renovations. The role also includes supporting cross-functional teams to align architectural plans with manufacturing workflows, customer experience, and future growth initiatives.

Qualifications

Candidates should possess skills in Architecture and Architectural Design to support facility layouts, boutique concepts, and detailed construction plans.
Candidates should possess skills in Project Management to assist with scheduling, coordination of stakeholders, and tracking project milestones.
Candidates should possess skills in Software Development and Integration to work with architectural and design software, and integrate plans with digital tools and systems used across the organization.
Relevant experience with CAD/BIM tools (e.g., AutoCAD, Revit, SketchUp) and visualization software is beneficial.
Bachelor’s degree in Architecture or a closely related field, or equivalent practical experience, is preferred.
Strong analytical, problem-solving, and organizational skills, with attention to detail and ability to follow established processes.
Effective communication and collaboration skills, with the ability to work in multidisciplinary teams and respond constructively to feedback.
Knowledge of Greek building regulations, hygiene standards for food production facilities, and sustainable design practices is an advantage.